CN110547424A - Bone fresh soup base - Google Patents
Bone fresh soup base Download PDFInfo
- Publication number
- CN110547424A CN110547424A CN201810539520.8A CN201810539520A CN110547424A CN 110547424 A CN110547424 A CN 110547424A CN 201810539520 A CN201810539520 A CN 201810539520A CN 110547424 A CN110547424 A CN 110547424A
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- parts
- bone
- soup
- chicken
- edible salt
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- Pending
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 73
- 235000014347 soups Nutrition 0.000 title claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 6
- 240000004371 Panax ginseng Species 0.000 claims abstract description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 6
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 6
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 6
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 6
- 239000011648 beta-carotene Substances 0.000 claims abstract description 6
- 229960002747 betacarotene Drugs 0.000 claims abstract description 6
- 235000008434 ginseng Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 239000002773 nucleotide Substances 0.000 claims abstract description 6
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 6
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 241000272525 Anas platyrhynchos Species 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000182216 Mimusops elengi Species 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 240000002624 Mespilus germanica Species 0.000 abstract 1
- 239000003973 paint Substances 0.000 abstract 1
- 241000283690 Bos taurus Species 0.000 description 4
- 240000007232 Illicium verum Species 0.000 description 4
- 235000008227 Illicium verum Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- -1 dregs are removed Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A big bone delicate flavor soup material belongs to the technical field of soup materials. The paint is prepared from the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder. The invention brings new feeling and more convenience to the food life of people.
Description
Technical Field
The invention relates to a soup base, in particular to a bone fresh soup base, and belongs to the technical field of soup bases.
Background
Soup is a delicious soup formed by stewing a large amount of water and various cooked vegetables, meat and other seasonings with slow fire for a long time so that the taste leaks out and mixing the water with the water.
With the development of modern society and the acceleration of life rhythm, people change the mode of cooking from adopting a common gas cooker to using a pressure cooker or stewing food, in particular meat products, the gas cooker is long in time consumption and much in energy consumption, the pressure cooker or the electric pressure cooker which is adopted at present consumes less time and is suitable for fast-paced life, but when the meat products are stewed, spices with the same formula are not suitable for stewing at high temperature and high pressure in the traditional cooking tool, and the satisfactory effect cannot be achieved.
A plurality of convenient soup bases appear in the market, and people can enjoy delicious soup products by unpacking, heating and boiling after buying home without spending a long time. Then, the existing soup bases are various in variety, but the functions of the common soup bases are single, such as adding a large amount of monosodium glutamate, chicken essence, spices and the like only play a role in adjusting the mouthfeel, or taking a large amount of meat as a main material, but the cholesterol and fat content of animal meat is high, and the symptoms such as coronary heart disease, hyperlipidemia, arteriosclerosis and the like are easily caused by overeating. At present, no standard, good-taste commercial, nutritional, healthy and convenient soup base exists, so that the requirements of people on nutrition, convenience and delicacy cannot be met at the same time.
Disclosure of Invention
The invention aims to provide a bone-in delicate flavor soup base aiming at the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: the fresh soup base for big bones is characterized by comprising the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone.
The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3.
The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
The soup prepared by the invention is prepared by boiling various food materials, dregs are removed, essence is left, the soup is rich in taste, the raw materials are natural and pure, the taste is fragrant and sweet, the formula is reasonable and scientific, various nutrient elements are combined, the soup can nourish the body, the effects of tonifying the kidney and the liver, invigorating the spleen and tonifying the stomach, enriching the blood and activating the blood and reducing the lipid can be achieved by frequent eating, the soup is green, health-care, convenient and delicious, is well accepted by broad eaters, and the delicate flavor of the food materials can be completely released in a short time by adopting the soup, so that the effect of satisfying eaters is achieved. The seasoning of the invention brings new feeling and more convenience to the food life of people.
Detailed Description
Example one
The fresh soup base for big bones is prepared from the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
Example two
The fresh soup base for big bones is prepared from the following components in parts by weight: 40 parts of bone soup, 30 parts of water, 8 parts of edible salt, 10 parts of spices, 8 parts of potassium sorbate, 6 parts of maltodextrin, 6 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white granulated sugar, 5 parts of starch, 6 parts of chicken powder seasoning, 8 parts of 5' -flavour nucleotide disodium, 9 parts of beta-carotene, 10 parts of red date slices, 10 parts of medlar, 8 parts of Korean ginseng and 10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
EXAMPLE III
The fresh soup base for big bones is prepared from the following components in parts by weight: 20 parts of bone soup, 10 parts of water, 5 parts of edible salt, 5 parts of spices, 2 parts of potassium sorbate, 3 parts of maltodextrin, 2 parts of monosodium glutamate, 5 parts of edible salt, 5 parts of white granulated sugar, 2 parts of starch, 2 parts of chicken powder seasoning, 5 parts of 5' -flavor nucleotide disodium, 5 parts of beta-carotene, 5 parts of red date slices, 5 parts of medlar, 2 parts of Korean ginseng and 5 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
Claims (4)
1. The fresh soup base for big bones is characterized by comprising the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
2. The bone soup seasoning of claim 1, wherein the bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone and beef bone.
3. The bone soup seasoning of claim 2, wherein the weight ratio of the pig bone to the chicken bone to the fish bone to the duck bone to the cow bone is 4:1:2:1: 3.
4. The bone soup seasoning of claim 1, wherein the spices comprise anise, cassia, fennel, garlic, caraway and cumin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810539520.8A CN110547424A (en) | 2018-05-30 | 2018-05-30 | Bone fresh soup base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810539520.8A CN110547424A (en) | 2018-05-30 | 2018-05-30 | Bone fresh soup base |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110547424A true CN110547424A (en) | 2019-12-10 |
Family
ID=68734973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810539520.8A Pending CN110547424A (en) | 2018-05-30 | 2018-05-30 | Bone fresh soup base |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110547424A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296808A (en) * | 2020-03-27 | 2020-06-19 | 宁夏草原阿妈食品有限公司 | Muslim bone soup hotpot soup base and preparation method thereof |
| CN112956669A (en) * | 2020-12-11 | 2021-06-15 | 姜守清 | Traditional Chinese medicine soup-stock and preparation method and use method thereof |
| CN114041587A (en) * | 2021-05-07 | 2022-02-15 | 山西杨一斋天然植物开发有限责任公司 | Formula and preparation method of special spiced product for catering |
-
2018
- 2018-05-30 CN CN201810539520.8A patent/CN110547424A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296808A (en) * | 2020-03-27 | 2020-06-19 | 宁夏草原阿妈食品有限公司 | Muslim bone soup hotpot soup base and preparation method thereof |
| CN112956669A (en) * | 2020-12-11 | 2021-06-15 | 姜守清 | Traditional Chinese medicine soup-stock and preparation method and use method thereof |
| CN114041587A (en) * | 2021-05-07 | 2022-02-15 | 山西杨一斋天然植物开发有限责任公司 | Formula and preparation method of special spiced product for catering |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191210 |
|
| WD01 | Invention patent application deemed withdrawn after publication |